Agricultura: programas

Amarat Simonne, Tim Wilson, Geralyn Sachs, Chris Hilliard, Steven von Bodungen, and Liz Felter

This publication provides guidelines and advice for Florida Extension personnel to use when determining the appropriate usage for their kitchen facilities, based on a situation in one Florida county. The publication covers utilization, roles and responsibilities, and potential liability issues relevant to the use of county kitchens, providing some potential solutions to conflicts for all parties.

Kevin Athearn, Mark Yarick, and Natasha Parks

This publication provides a basic introduction to product costing for farm businesses and food processing enterprises. It describes cost concepts, provides product costing examples, and briefly discusses software tools that can assist with cost analysis. The publication is intended to help farmers and food entrepreneurs understand product costing concepts and do their own cost calculations to assist with business decisions.

Lisa S. Strange, Wendy Wilber, yBrenna Sturgis

This publication provides a comprehensive directory of Extension demonstration gardens across Florida, highlighting their educational focus, unique features, and regional relevance. These gardens serve as living classrooms for best management practices in Florida-Friendly Landscaping™, sustainable horticulture, and environmental stewardship. Organized by county, each listing includes garden location, contact information, and key themes such as pollinator support, water conservation, native plants, and food production. This resource supports educators, volunteers, and the public in exploring hands-on learning opportunities and connecting with local Extension programs to promote resilient landscapes and informed gardening practices throughout the state.

Matthew D. Krug, Sarah M. Ellis, Matthew Krug, Sarah M. Ellis, ySoohyoun Ahn

Shared-use commercial kitchens are commonly used by food entrepreneurs to launch new food products into market; however, there remain questions about how these facilities work. This document defines basic terms used to describe shared-use commercial kitchens, such as incubator, accelerator, or food hub, and gives an overview of potential services or resources available at these facilities. Furthermore, basic information on state-level food regulations and an extensive list of Shared-use Commercial Kitchens in Florida is included.